My Mum used to make awesome Pancakes every now and then and we couldn’t wait to devour them with glee. She would always make just enough and carefully ration it out to us children, who hovered around like harpies. She never allowed us to over eat. These were delectable snacks to fill our tummies in between the main meal and we ate them with jam or with cream and jam. The Tuesday before Ash Wednesday is known as Pancake Tuesday or Shrove Tuesday. Traditionally Pancakes are made and eaten on this day. It’s supposedly the day of feasting before Lent. These are savoury Pancakes made with Chickpeas flour, onions and herbs. I started making Savoury Pancakes after I got married as my husband was not a fan of the sweet Pancakes that I adored. Over the years, I came to love these savoury Pancakes and all said and done, they are as delicious as any other. I should have posted this recipe in time for Pancake Tuesday, but I had other things to do. Anyway, Pancakes can be made anytime of the year and are a great morning or evening snack and also serve as a light dinner.
The Recipe For Savoury Pancakes/Pancake Tuesday
Pictorial For savoury Pancakes For Pancake Tuesday
Batter
Pour into Pancake Pan
Cover and cook
Flip
Cooked
Close Up View
Keep Warm
Serve Hot
The Ingredients For Savoury Pancakes For Pancake Tuesday:
1/2 cup chickpeas flour/besan flour
1 tbsp rice flour
1/2 tsp chilli powder
1/4 cu water
1/8 cup curds
1/2 onion, minced
1 green chilli, minced
Some coriander leaves, chopped
11/4 tsp baking soda
Cooking Oil to brush pan
Method For Savoury Pancakes For Pancake Tuesday:
Mix all ingredients together except the baking soda and whisk to form a thick dropping batter ( should be like Pancake batter). Add a little more water if too thick or some chickpeas flour if too thin. Gently whisk in the baking soda and rest for 5 minutes. Heat pan and brush with oil (I use a non stick pan for minimum wastage). Lower to medium heat and drop spoonfuls of batter, keeping space between each spoonful. If you have a Pancake Pan (like mine), it makes things a lot easier. Cover and cook for a minute or two until bubbles appear on the surface. Flip and cook for a further two minutes. Transfer to hot case and serve warm with some tomato sauce. I love these and could eat them anytime.
The ultimate guide to Mangalorean Protestant Cuisine and my tales in the kitchen. You will find recipes of all kinds here, to tickle your palate.
My name is Ruth and I am an Applied Psychologist with a post graduate degree in counseling and guidance. Over the years I have specialized in Obesity Counselling Services using food to reach out to the community. It is a great way to connect with people as food has an incredible impact on health.
I started this blog to chronicle my adventures in the kitchen and to showcase the recipes handed down to me from my Mother and maternal grandmother Ajamma ( grandmother in the Kannada language). I do hope you will enjoy reading it as much as I did putting it all together.
I love reading, music, gardening, and learning new things everyday.
My passion is enhancing human potential and teaching people that they have to take responsibility for their own lives. In short, I am the Versatile Housewife.
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